Spring Peas with New Potatoes and Watercress Recipe

This recipe of spring peas with new potatoes and watercress is a fresh and vibrant dish perfect for welcoming the warmer months. The combination of tender new potatoes, sweet peas, and peppery watercress, all tossed in a delicate mint-chive dressing, creates a symphony of flavors that celebrate the essence of spring.

Photos of Spring Peas with New Potatoes and Watercress Recipe

This recipe utilizes some ingredients that may not be a staple in every pantry. New potatoes are small, freshly harvested potatoes with a thin, waxy skin and a crispy, creamy texture. They are often found in the produce section of the supermarket. The early spring peas are young, tender peas which are sweeter and less starchy than their mature counterparts. Lastly, watercress is a peppery, slightly spicy green that can usually be found in the salad greens section.

Ingredients for Spring Peas with New Potatoes and Watercress

New potatoes: These are small, young potatoes that have a thin, waxy skin. They are more moist and sweeter than larger, mature potatoes.

Early spring peas: Young peas that are sweeter and less starchy than regular peas, giving a fresh taste to the dish.

Unsalted butter: Used to sauté the leek. It also adds a rich, creamy flavor to the dish.

Extra virgin olive oil: Used in combination with the butter for a balanced richness.

Leek: This provides a mild, onion-like flavor to the dish.

Mint: Fresh mint leaves give the dish a refreshing, cool flavor.

Chives: Chives add a mild onion-like flavor that complements the other ingredients.

Lemon juice: This adds a tangy flavor that balances the richness of the dish.

Watercress: A slightly peppery, spicy green that adds a nice crunch and fresh flavor to the dish.

One reader, Byron Milton says:

This spring peas with new potatoes and watercress recipe is a delightful burst of fresh flavors. The combination of tender peas and creamy potatoes, enhanced by the aromatic herbs and zesty lemon juice, creates a truly delightful dish. The addition of watercress adds a lovely peppery note, making it a perfect springtime treat.

Byron Milton

Techniques Required

How to cook new potatoes: Boil the new potatoes in salted water until fork-tender, then let them cool and cut them into halves or quarters.

How to cook spring peas: Boil the peas in salted water until tender, then drain and set aside.

How to sauté leeks: In a skillet, melt butter in olive oil, then add the leeks and cook over low heat until tender.

How to prepare watercress: Rinse the watercress thoroughly and remove any tough stems before adding it to the dish.

How to season with mint and chives: Add the mint, chives, lemon juice, salt, and pepper to the dish to season it before serving.

How To Make Spring Peas with New Potatoes and Watercress

Toss up a light but flavorful side of these spring peas, loaded soft potatoes and peppery watercress, that’s all coated in a tangy-minty thin sauce!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

4cupswater,(1 quart)
½lbsmall new potatoes
salt
4cupearly spring peas,or two 10 oz packages frozen baby peas, shelled
2tbspunsalted butter
2tbspextra virgin olive oil
1medium leek
2tbspmint,chopped
2tbspchives,chopped
1tsplemon juice,fresh
freshly ground pepper
2bunchesmedium watercress

Instructions

Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat for about 20 minutes until fork-tender.
With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat for about 5 minutes until tender.
In a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, for about 5 minutes until tender.
Reserve ½ cup of the potato cooking water, then drain the peas and add them to the skillet.
Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper.
Remove the skillet from the heat and stir in the watercress.
Transfer the vegetables to a warmed bowl and serve. Enjoy!

Nutrition

Calories: 197.82kcal
Fat: 8.90g
Saturated Fat: 3.17g
Trans Fat: 0.16g
Monounsaturated Fat: 4.33g
Polyunsaturated Fat: 0.87g
Carbohydrates: 24.04g
Fiber: 6.62g
Sugar: 6.47g
Protein: 7.24g
Cholesterol: 10.18mg
Sodium: 824.79mg
Calcium: 93.32mg
Potassium: 559.68mg
Iron: 2.47mg
Vitamin A: 141.08µg
Vitamin C: 63.39mg

Elevate Your Spring Pea and Potato Dish with This Technique Tip

When cooking the potatoes and peas, it's important to reserve some of the cooking water. This starchy water can help thicken the sauce and enhance the overall flavor of the dish. Additionally, adding the watercress at the end of the cooking process ensures it retains its vibrant color and crisp texture.

Time-Saving Tips for Preparing This Spring Pea and Watercress Recipe

Prep ahead: Wash and chop the vegetables and herbs in advance to save time during the cooking process.

Multitask: While the potatoes are boiling, use that time to prep the peas and other ingredients to maximize efficiency.

Use frozen peas: If fresh peas are not available, using frozen peas can save time and effort in shelling and preparing them.

One-pot cooking: Consider using a large pot or skillet to cook the potatoes and peas together to minimize clean-up time.

Quick blanch: Instead of boiling the peas, consider quickly blanching them in hot water for a few minutes to save time.

Substitute Ingredients For Spring Peas with New Potatoes and Watercress Recipe

spring peas - Substitute with frozen peas: Frozen peas are a convenient substitute and can be used in place of fresh spring peas. They are readily available and can be used year-round.
new potatoes - Substitute with baby potatoes: Baby potatoes are a suitable substitute for new potatoes as they have a similar texture and flavor. They can be used interchangeably in recipes.
watercress - Substitute with arugula: Arugula can be used as a substitute for watercress, providing a peppery and slightly bitter flavor that complements the dish.

Elevate the Presentation of Your Spring Pea and Potato Recipe

Elevate the dish with a stunning plating: Arrange the peas and new potatoes in a visually appealing manner, ensuring each element is showcased beautifully on the plate.
Incorporate vibrant colors: Utilize the bright green hues of the peas and watercress to create a visually striking and appetizing presentation.
Garnish with fresh herbs: Sprinkle freshly picked mint and chives over the dish to add a pop of color and a burst of fresh flavor.
Create a focal point: Position the watercress strategically to draw attention to the dish's star ingredient, adding an element of intrigue to the presentation.
Utilize contrasting textures: Showcase the tender peas and potatoes alongside the delicate watercress to create an enticing textural contrast on the plate.
Emphasize balance and symmetry: Arrange the components with precision, ensuring a harmonious balance and symmetrical appeal in the plating.
Incorporate a touch of elegance: Add a drizzle of high-quality extra virgin olive oil to impart a touch of sophistication and elevate the overall presentation.
Consider the plate as a canvas: Treat the plate as a blank canvas, using negative space to enhance the visual impact and draw attention to the vibrant ingredients.

Essential Kitchen Tools for Crafting This Delightful Spring Dish

Medium saucepan: A medium-sized pot with a handle and a lid, used for boiling, simmering, and cooking various ingredients.
Slotted spoon: A spoon with slots or holes that allow liquid to drain through while lifting solid foods from liquids.
Skillet: A flat-bottomed pan with sloping sides, used for frying, searing, and sautéing foods.
Mixing bowl: A bowl used for mixing ingredients, often available in various sizes and materials such as stainless steel, glass, or ceramic.
Colander: A bowl-shaped kitchen utensil with perforations or holes used to drain liquids from food, such as pasta or vegetables.
Spatula: A kitchen tool with a broad, flat, flexible blade, used for lifting, spreading, or flipping foods.
Slotted spoon: A spoon with slots or holes that allow liquid to drain through while lifting solid foods from liquids.
Knife: A sharp-edged utensil used for cutting and preparing ingredients.
Cutting board: A durable board used as a surface for cutting and preparing food.
Whisk: A kitchen utensil used for whipping and mixing ingredients together.
Serving bowl: A large bowl used for serving dishes such as salads, pasta, or side dishes.
Tongs: A utensil with two arms and a pivot, used for picking up and holding foods.
Plate: A flat dish on which food is served or eaten.
Bowl: A round, deep dish used for serving or eating food.
Ladle: A long-handled spoon with a deep bowl, used for serving soups, stews, and sauces.

Storing and Freezing Your Spring Pea, Potato, and Watercress Creation

To store leftover spring peas with new potatoes and watercress, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating, add a splash of water or vegetable broth to the pan to help revive the dish and prevent it from drying out. Heat over medium-low heat, stirring occasionally, until warmed through.
For best results, consume the watercress within 1-2 days of storing, as it may wilt and lose its texture over time. If desired, you can remove the watercress before storing and add fresh watercress when reheating.
To freeze this dish, transfer the cooled spring peas and new potatoes mixture (without the watercress) to a freezer-safe container or resealable bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and freeze for up to 2-3 months.
When ready to enjoy the frozen dish, thaw it overnight in the refrigerator. Reheat the mixture in a pan over medium-low heat, stirring occasionally and adding a little water or vegetable broth if needed. Once heated through, remove from the heat and stir in fresh watercress just before serving.

How To Reheat Leftovers

Reheat the spring peas with new potatoes and watercress in a large skillet over medium heat, stirring occasionally until heated through, about 5-7 minutes. If the mixture seems dry, add a splash of water or vegetable broth to help steam the vegetables and prevent them from sticking to the pan.
For a quicker reheating method, microwave the leftovers in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes on high power. Stir the vegetables halfway through the reheating process to ensure even heating.
If you prefer a crispy texture for your potatoes, reheat the spring peas and watercress in a skillet as mentioned above, while separately reheating the potatoes in a preheated oven at 400°F (200°C) for 10-15 minutes, or until they are crispy and heated through.
To maintain the vibrant green color of the peas and watercress, avoid overcooking them during the reheating process. Heat them just until they are warmed through, as prolonged exposure to heat can cause the vegetables to lose their bright color and become mushy.
If you have access to a steamer, you can reheat the spring peas with new potatoes and watercress by placing them in a steamer basket over boiling water for 3-5 minutes, or until heated through. This method helps to retain the vegetables' texture and nutrients.

Random Fact about spring peas with new potatoes and watercress recipe:

The recipe for spring peas with new potatoes and watercress is a delightful combination of fresh, seasonal ingredients. It's a perfect dish for springtime, as it showcases the vibrant flavors of early peas and tender new potatoes. This dish is not only delicious but also packed with nutrients, as peas are a good source of protein and fiber, while new potatoes provide essential vitamins and minerals. Additionally, watercress is known for its high nutrient content, including vitamins K, C, and A. This recipe is a great way to enjoy the bounty of spring produce and add a healthy touch to your meals.

Budget-Friendly Cooking: Is This Spring Pea Recipe Economical?

This spring peas with new potatoes and watercress recipe is quite cost-effective for a household. The ingredients are seasonal and easily available, making it budget-friendly. The combination of peas, new potatoes, and watercress offers a nutritious and flavorful dish. The approximate cost for a household of 4 people would be around $15. The overall verdict rating for this recipe would be 9/10, considering its affordability, nutritional value, and delightful taste.

Is This Spring Pea, Potato, and Watercress Dish Healthy?

The spring peas with new potatoes and watercress recipe is a relatively healthy dish, offering a balance of vegetables, healthy fats, and carbohydrates. Here's a breakdown of the nutritional aspects:

Peas and watercress provide fiber, vitamins (especially vitamin C and K), and minerals like iron and calcium
New potatoes offer complex carbohydrates, potassium, and vitamin C
Olive oil and butter contribute healthy fats, though butter is high in saturated fat
Leeks add flavor and some beneficial compounds like quercetin
Mint and chives provide additional vitamins and antioxidants

However, there are a few areas where the recipe could be improved to boost its nutritional value:

Reduce the amount of butter or replace it with more olive oil to decrease saturated fat content
Consider using a low-sodium vegetable broth instead of water to cook the potatoes and peas for added flavor without excessive salt
Increase the proportion of watercress to boost the intake of vitamins and minerals
Add other nutrient-dense vegetables like garlic, spinach, or asparagus to enhance the overall nutritional profile

To make this dish even healthier, you could:

Incorporate a lean protein source like grilled chicken or tofu to make it a complete meal
Use whole grain or legume-based pasta instead of potatoes for added fiber and protein
Sprinkle some nuts or seeds (like almonds or pumpkin seeds) on top for healthy fats and crunch
Experiment with different herbs and spices to reduce the need for added salt

Editor's Take on This Refreshing Spring Pea and Potato Combination

The recipe for spring peas with new potatoes and watercress is a delightful celebration of fresh, seasonal ingredients. The combination of tender new potatoes, sweet spring peas, and peppery watercress creates a harmonious blend of flavors and textures. The addition of leeks, mint, and chives adds layers of aromatic complexity, while the touch of lemon juice brightens the dish. The recipe's simple yet elegant preparation allows the natural flavors of the vegetables to shine. It's a perfect dish to showcase the vibrant essence of spring on a plate.

Enhance Your Spring Peas with New Potatoes and Watercress Recipe with These Unique Side Dishes:

Roasted Garlic Asparagus: Tender asparagus spears roasted to perfection with a hint of garlic and olive oil, a perfect complement to the spring peas and new potatoes dish.

Honey Glazed Carrots: Sweet and savory honey glazed carrots, adding a pop of color and flavor to the plate.

Grilled Lemon Zucchini: Zesty grilled zucchini with a touch of lemon, providing a light and refreshing side to accompany the spring peas and new potatoes.

Discover Delightful Alternatives to This Spring Pea and Watercress Recipe

Creamy Garlic Parmesan Brussels Sprouts: These creamy garlic parmesan brussels sprouts are a delicious and indulgent side dish that will elevate any meal. The combination of garlic, parmesan, and cream creates a rich and flavorful sauce that perfectly coats the tender brussels sprouts.

Honey Mustard Glazed Carrots: These honey mustard glazed carrots are a sweet and savory side dish that is perfect for any occasion. The carrots are roasted to perfection and then coated in a sticky, tangy honey mustard glaze that will have everyone coming back for seconds.

Lemon Rosemary Roasted Chicken: This lemon rosemary roasted chicken is a classic dish that never fails to impress. The chicken is seasoned with fragrant rosemary and zesty lemon, then roasted to golden perfection. It's a simple yet elegant meal that is sure to be a hit with your family and friends.

Mango Coconut Chia Pudding: This mango coconut chia pudding is a refreshing and healthy dessert option that is perfect for warm weather. The creamy coconut milk and sweet mango puree create a luscious pudding that is both satisfying and nutritious. It's a great way to satisfy your sweet tooth without any guilt.

Appetizers and Desserts to Elevate Your Spring Pea and Potato Meal

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly for a crowd-pleasing starter.

Bruschetta with Tomato and Basil: Elevate a classic bruschetta by topping grilled bread with a vibrant mixture of ripe tomatoes, fresh basil, garlic, and a drizzle of balsamic glaze. This appetizer is a perfect way to start a meal with a burst of flavor.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. It's a light and refreshing dessert that's perfect for a warm spring day.

Why trust this Spring Peas with New Potatoes and Watercress Recipe:

This recipe offers a delightful combination of fresh, seasonal ingredients. The spring peas and new potatoes bring a burst of flavor and nutrients, while the addition of watercress adds a refreshing and peppery note. The use of mint and chives enhances the dish with aromatic freshness, and the touch of lemon juice adds a zesty brightness. The method of cooking the peas and potatoes separately ensures that each ingredient is perfectly tender. Trust in the harmonious blend of flavors and the careful attention to detail in this recipe.

Share your thoughts on the Spring Peas with New Potatoes and Watercress Recipe in the Recipe Sharing forum. Let's discuss any tweaks or variations you've tried with this delightful spring dish!

FAQ:

Can I use frozen peas instead of fresh peas?

Yes, you can use frozen peas if fresh peas are not available. Just be sure to thaw them before adding them to the recipe.

Can I substitute the watercress with another type of green?

Absolutely! If you can't find watercress, you can substitute it with arugula, spinach, or even kale. The key is to use a green with a slightly peppery or earthy flavor to complement the dish.

Can I prepare this dish ahead of time?

Yes, you can prepare the peas, potatoes, and watercress ahead of time, but I recommend combining them just before serving to maintain the vibrant colors and flavors.

Can I omit the leek from the recipe?

If you don't have leeks or prefer not to use them, you can substitute with finely chopped onions or shallots for a similar flavor profile.

Can I use dried herbs instead of fresh ones?

While fresh herbs provide the best flavor, you can use dried herbs as a substitute. Just remember to use a smaller quantity of dried herbs, as they are more potent than fresh ones.